|Facility Type:||Full Service Restaurant|
|Inspection type:||Risk Factor|
|Inspection date:||January 31, 2013|
|Number of critical violations:||3|
|Number of non-critical violations:||1|
Definition of critical and non critical violations
|Code||Observation / Corrective Action|
|6-301.11||Corrected During Inspection Observed that hand soap was not provided at the handwashing sink by the dish machine|
Provide hand soap at each hand sink to allow employees to properly wash their hands.
|3-302.11(A)(2)||Corrected During Inspection Critical Different types of raw animal foods stored in such a manner that may cause cross contamination as follows: raw chicken over veal and sausage. CFM rearranged items.|
Raw animal foods shall be sorted by their "type" and cooking temperatures while in storage inside a refrigerator or freezer. For example, if using ONE shelving unit for storage of ONLY raw foods, the foods shall be sorted in this manner: 1) raw poultry (chicken, turkey, or duck) shall be stored on the BOTTOM shelf (165°F cook temperature), 2) raw ground beef and ground pork shall be stored on the shelf above poultry (155°F cook temperature), and 3) raw pork (chops, ribs), seafood, and shell eggs shall be stored on the top shelf above beef (145°F cook temperature).
|3-501.14(A)(2)||Corrected During Inspection Critical The following cooked potentially hazardous foods are not being adequately cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hour: 1. cooked eggplant 45F and cooked pasta 47F in US 2dr upright cooler; 2. cooked penne 49F, cooked spaghetti 46F, cooked spaghetti 47F, cooked angel hair 46F, marinara sauce 47F, cooked meatballs 45F in walkin cooler. All items were discarded by CFM and food employee.|
Potentially hazardous foods shall be cooled from 135°F to 70°F within 2 hours and to 41°F within a total of 6 hours to prevent the growth of harmful bacteria.
|3-501.17||Corrected During Inspection Critical The following ready-to-eat food that is made using a combination of ready-to-eat, potentially hazardous ingredients is not properly dated for discard using the date of the first-prepared ingredient: lasagna in us 2dr upright cooler; marinara sauce, cooked pasta, and lasagna in walkin cooler. CFM labeled items.|
Refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety foods) that combined with additional ingredients, or portions of the same food, must retain the date marking of the earliest or first prepared ingredient.